Wednesday, June 5, 2013

[Recipe Share] Salt and Vinegar Kale Mashed Potatoes

I was trolling my pinterest boards a few weeks back looking to try something new and came across this recipe for Salt and Vinegar Kale Mashed Potatoes.  The Husband dies for anything salt and vinegar, actually I'm pretty sure he would just drink vinegar, and we had kale and some russet potatoes ready to be used from our veggie delivery box.



I had to adapt the recipe a bit since I didn't make the same quantity, so in the end we needed to add more salt and vinegar to taste to our portions - which probably worked out for the better.  Ashlynn loved them and it was a great way for her to eat some thinly shredded and sauteed kale.  Since she doesn't have any teeth to chew I'm always hyper aware that she needs foods to mash, so sneaking them in the potatoes worked great.  Also, since I didn't kill the recipe with vinegar overload to start, she didn't seem to blink at the taste.

we had ours with baked buffalo wings - yum!


Here is the original recipe from Edible Perspectives.


 > I used 3 large russet potatoes and 2-3 leaves of curly kale.  I used white wine vinegar since we were out of apple cider and earth balance in place of butter. 



Salt + Vinegar Kale Mashed Potatoes [yields 24-30 2-bite balls]
  • 5c fingerling potatoes, cubed
  • 4c kale, thinly sliced
  • 1.5t garlic, minced
  • 6T apple cider vinegar
  • 2T unsweetened almond milk
  • 1.5T ghee/butter
  • 1/2-3/4t fine grain salt
  • toppings: apple cider vinegar, coarse sea salt, parmesan cheese [opt]
  1. Steam the washed + cubed potatoes for about 10-15min until creamy + tender. 
  2. Mash together in a large bowl with the 1/2T ghee, vinegar, and 1/2t salt.
  3. Add the milk and continue to mash until desired consistency is reached.
  4. In a large pan, heat 1/2-1T ghee over medium heat and add the sliced kale once hot.
  5. Stir frequently for 2-3min until just wilted and stir in the garlic for 30sec.
  6. Immediately add to potato mixture and mash to combine.
  7. Taste and add 1/4t more salt if desired.  Remember you will be topping with more salt before baking.
  8. Set your oven to broil on low with a rack at the top position.
  9. Place about a 2-3T sized scoop of the mixture into a mini muffin pan mold.  Loosely shaping into a ball.
  10. Repeat until all are filled, or place on a large baking sheet.
  11. Pour 1/4-1/2t vinegar over the top of each ball and sprinkle with sea salt.  Sprinkle on cheese if desired.
  12. Broil on low for 10-15min until golden brown. Watch your oven closely as all broilers are very different.  Broil over high for the last 1-3min if necessary.
  13. Balls should easily remove from the pan with the help of a spoon or fork.
notes:  Malt vinegar should also work for this recipe.  If you can’t find fingerling, sub another creamy potato.  Can easily be made vegan with Earth Balance.

Enjoy!

3 comments:

  1. Wow, that looks beyond delicious! Will definitely have to give it a try soon. Thanks for the inspiration!

    ReplyDelete
  2. Wow Erinn that sounds so good and looks good too! I'm gonna have to try it!

    Ashley

    atparsons.blogspot.com

    ReplyDelete
  3. Salt and vinegar mashed potatoes...I'm intrigued!

    ReplyDelete

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